Recipe - Shrimp-Pesto Pasta Salad

3 cup Uncooked medium shell macaro
1 tablespoon Olive or vegetable oil
1 cup Pesto or
1 ct (8oz) pesto
One half cup Small pitted ripe olives
One fourth cup White wine vinegar
4 Italian Plum tomatoes; cut
each into 4 wedges
4 cup Coarsely shredded spinach
Grated Parmesan cheese; if
desired
1 pack (6oz) frozen tiny shrimp;
thawed

From: Wendy Lockman wlockman@ra1.randomc.com

Date: Wed, 13 Mar 1996 07:58:10 0500
Cook macaroni as directed on package. Rinse in cold water and drain; toss
with oil. Mix pesto, olives, vinegar and tomatoes in large bowl. Arrange 2
cups macaroni and 2 cups spinach on olive mixture; repeat with remaining
macaroni and spinach. Cover and refrigerate at least 2 hours. Add shrimp.
Toss and sprinkle with cheese.

6 SERVINGS (ABOUT 1One fourth CUPS EACH); 515 CALORIES PER SERVING.

MCRECIPE@MASTERCOOK.COM

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